Physicochemical and microbial properties of gluten-free sapal flour

Gluten constitutes protein, essential for obtaining the elasticity and mouldable structure of food products. However, gluten intolerant (GIP) victims are recommended to abstain from gluten intake, indicating that they must focus solely on gluten-free diets. As a result, this affects their level of d...

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Bibliographic Details
Main Authors: Caliskan, Aziz, Abdullah, Norhidayah, Ishak, Noriza, Tatar, Imene
Format: Article
Published: Vasile Alecsandri Univ Bacau 2021
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Online Access:http://eprints.um.edu.my/35075/
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Institution: Universiti Malaya

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